Manna Wholefoods Organic and Natural grocer

274 South Tce, South Fremantle WA 6162

Salad Dressings

Dressing-Salads-at-Manna-Wholefoods-Freamantle-opt The secret to a great salad dressing is that it is balanced well. You will need five basic substances.
  1. 1. Acid (lemon, lime or orange juice or any vinegar)
  2. 2. Oil (olive, sesame, walnut, macadamia, etc.)
  3. 3. Flavour (fresh herbs, garlic)
  4. 4. Salt (sea salt, soy sauce, mustard, tamari, fish sauce etc.)
  5. 5. Sweetener (orange juice, honey, sweet chilli sauce, maple syrup, etc)

Acid and oil should be about half and half unless you are trying to lose weight then use ¾ acid and ¼ oil. Flavourings, salt and sweeteners should be kept to just a dash. As you can see, most of the salty substances also add flavour. When using orange juice as an acid you will not need to add any sweetener. Try using different flavoured vinegars for variety. The Asian rice vinegars are quite mild and can be used if you need to keep oil quantities down.

Asian Style Dressing
  • 4 tbsp lime or lemon juice
  • 2 tbsp cold-pressed olive oil
  • 1 tsp sesame oil
  • 1 tbsp tamari
  • ½ tsp brown sugar
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, crushed
  • 1 fresh chilli, seeded and finely chopped
  • ½ cup chopped coriander or mint

Orange Sesame Dressing

  • ½ cup mixture of fresh orange and lime juice
  • 1/3 cup olive oil
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 1 clove garlic, crushed
Heat 1 tsp of sesame seeds in a non-stick pan until hot then add to dressing ingredients – they should sizzle when added.

Simple Vinaigrette

  • ½ cup olive oil
  • ½ cup white wine vinegar or lemon juice
  • Cracked black pepper
  • Sea salt
  • 1 tsp wholegrain mustard

Balsamic Dressing

  • 1/3 cup balsamic vinegar
  • ½ cup olive oil
  • 2 tsp brown sugar
  • ¼ cup basil leaves
Place ingredients in a saucepan until hot. Remove from heat. Allow basil to infuse for 5 minutes. Strain.

Thai Coleslaw Dressing (no oil)

  • ½ cup lime or lemon juice (or mixture or both)
  • 2 tsp fish sauce
  • 2 tsp sweet chilli sauce
  • 1 clove garlic, crushed
  • Chopped coriander leaves
Serve on salad of finely shredded cabbage, red onion, cucumber, red capsicum, bean sprouts and sunflower shoots.

Japanese Dressing

  • 3 tbsp tamari
  • 2 tbsp rice vinegar
  • 1 tbsp olive oil
  • 2 tsp sesame oil

Yoghurt Dressing

  • ½ cup plain yoghurt
  • 1 clove garlic, crushed
  • Chopped mint, parsley & coriander
  • Cracked black pepper
Use this for potato, pasta or rice salad or to dollop on fish or chicken

Lemon Mint Dressing

  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • ¼ cup olive oil
  • ½ tsp grated lemon zest
  • 2 tbsp chopped fresh mint
  • Pinch of sea salt

Green Gunge (no oil)

  • 1 big bunch fresh basil
  • 1 stalk lemon grass (chopped)
  • 3 cloves garlic
  • 2 tbsp fresh ginger (chopped)
  • 1 red chilli (chopped)
  • Rind and juice of 1 - 2 lemons
  • 2 – 4 tbsp fish sauce
Put lemon grass, garlic, ginger and chilli into a food processor, whiz until finely chopped. Add basil, whiz again. Add lemon juice and fish sauce to desired taste.

This can be added to yoghurt or mayonnaise for a herby sauce or added to pasta or potatoes. A low kilojoule taste explosion. (Recipe courtesy West Australian Newspaper)

Tahini Dressing

  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • ½ cup water
  • 1/3 cup olive oil
  • 1 tsp honey
  • 1 clove garlic, crushed
  • Pinch sea salt
Use as a dressing for steamed vegetables.